1 standing rib pork roast with 8 ribs
1 green apple
100 gr bread-sticks
1 tablespoon Balsamic Vinegar of Modena Ponti HD
1 tablespoon Ponti Apple Glaze
2 sprigs of rosemary
3 tablespoons extra virgin olive oil
salt and black pepper, to taste
Preheat the oven to 170° C. Heat 1 tablespoon extra virgin olive oil in a large pan, add the rib roast, season with salt and black pepper and cook until golden brown on each side. To prepare the crust, place the bread-sticks in a food processor and process into fine crumbs. Mix crumbs in a bowl with a pinch of salt, 1 tablespoon extra virgin olive oil, 1 tablespoon Balsamic Vinegar of Modena Ponti HD, the egg yolk and 1 sprig of rosemary. Brush the egg white lightly beaten over the fat side of the pork, let it dry for a few seconds, then press the crust over it. Peel the potatoes, cut them into strips about 8 cm long and 1.5 cm thick, and blanch them in boiling salted water for a few minutes. Transfer the potatoes and the rack to a lightly oiled roasting tin and bake for about 12/15 minutes. In the meantime, cut the green apple into 4 quarters, keep the peel and remove the seeds. In a food processor, blend 3 of the apple quarters with 1 tablespoon extra virgin olive oil and 1 tablespoon Ponti Apple Glaze. Cut the remaining quarter into thin slices and set aside. Remove the pork roast from the oven and let it cool for a few minutes. Cut the rib rack into 4 chops by slicing between every second bone.
Serve on individual serving dishes with potatoes, apple purée and some apple slices. Garnish with rosemary and a drizzle of Balsamic Vinegar of Modena Ponti HD.